Press Releases

An NHS Aberdeen renal consultant has won the prestigious 21st Golden Spurtle™ World Porridge Making Championships in the Highland village of Carrbridge in the Cairngorms.

Dr Izhar Khan, who was competing in the competition for the second time, is a firm believer in the health benefits of porridge and is keen to extol these benefits to his patients.

The delighted Dr Khan said: “I achieved my aim to win and take the Golden Spurtle to the Granite City. I started eating porridge seven years ago. It is simple, versatile, healthy and very affordable.”

“I am traditional by nature and like the ritual of making porridge. It sets you up for the day.”

A winning bowl of porridge is testament to the cook’s spurtle, the essential porridge making tool, and Dr Khan explained that he was grateful to one of his patients, who crafted his spurtle for him. So fond is he of his daily oatmeal dish, Dr Khan takes his oatmeal with him when he goes on holiday. With a hectic schedule, Dr Khan makes porridge for his family at the weekend, with his wife Nino, owner of successful curry sauce business `Nino’s Masala` cooking the dish during the week.

The Speciality dish, which has to contain oatmeal combined with other ingredients, was shared by two worthy winners, the first time this has happened during the competition’s 21 years. Judges could not decide between Fife man Chris Young’s wild mushroom risotto dish and California based Christina Conte’s sticky toffee porridge, so awarded the prize to both.

Christina, a Scottish Italian food blogger based in Los Angeles said: “It tasted good when I made it in America, but I knew it would be even better made with Scottish products”.

Of his risotto dish, Chris, co-founder of the Handmade Oatcake Company explained: “Risotto is one of my favourite recipes and is so flexible. I just substituted the rice for pinhead oatmeal in the recipe.”

Every 21st birthday is special, and this year, to celebrate the competition’s 21st anniversary, several of the past champions returned for a special ‘Porridge Masters’ event. This was won by Jean Dewar, winner of the Golden Spurtle in 2002 and 2003. Jean, formerly of Aberfeldy Watermill, said she was very pleased to know that she had not lost her touch when it came to making the perfect bowl of porridge.

Alan Meikle, Managing Director of the main sponsor, Hamlyns of Scotland said “This has once again been a hotly contested competition, and it’s great to see such an interest from far and wide in one of Scotland’s most traditional dishes.

“Of course we’re absolutely delighted that Dr Izhar Khan used Hamlyn’s Oatmeal as the basis of his winning porridge.”

Event co-ordinator Margarete Paschke said “My congratulations go to winner Dr Khan. Every year is different, and I am delighted that the judges awarded the Speciality to two contestants – it really was a competition of differing tastes.”

Other competitors included reigning champ John Boa from Strathglass, a chef and owner of a porridge bar in Copenhagen; a grain miller and Sweden’s Nordic Porridge Making Champion and an astrophysics student with the formula for cooking porridge.

BBC World Service announcer Fiona MacDonald was Master of Ceremonies for the Day. The expert porridge judging panel was headed by Neil Mugg, Gleneagles Hotel Head Pastry Chef and Masterchef Colin Bussey who has 33 years experience in the food industry including working at The Savoy and Gleneagles. While Kenta Gallagher, Commonwealth Games mountain bike competitor and Pro Cyclist, was the guest judge.

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1 pint [500ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best speciality porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.

For the speciality porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

Sponsors

The event’s main sponsor is Hamlyn’s of Scotland, producers of Hamlyn’s Scottish Oatmeal and Hamlyn’s Scottish Porridge Oats.

World Porridge Day

The associated World Porridge Day on on Friday 10th October 2014, was established by the World Porridge Making Championship for people around the world raise money for Mary’s Meals charity by hosting porridge breakfasts.

The village of Carrbridge, situated below the Monadhliath Mountains, is part of the scenic Cairngorms National Park. Famous for its 18th century packhorse bridge, the river Dulnain snakes its way through this picturesque village before emptying into the River Spey. Further details about Carrbridge at www.carrbridge.com

–Notes-End—

`Key of the door` anniversary for Golden Spurtle™ World Porridge Making Championships

5 May 2014

Scotland’s residents have a lot to contemplate this year, with the Commonwealth Games, the referendum and the 700th anniversary of the Battle of Bannockburn. Added to this eclectic mix of events is the prestigious 21st Golden Spurtle™ World Porridge Making Championships, to be held in Carrbridge Village Hall on Saturday the 4th of October 2014.

Entries for the competition will open on 21st May 2014 are welcomed from professional chefs, food experts, enthusiasts and home cooks keen to wrest the coveted Golden Spurtle from the hands of formidable reigning twice champion, Strathglass man John Boa. In previous years the trophy has returned with the winners to the USA, Germany and closer to home in Scotland.

As well as the traditional porridge competition, competitors compete in the Speciality competition, where contestants are free to add other ingredients to porridge to produce an array of sweet and savoury dishes. The reigning Speciality Champion is Nick Barnard, joint founder and Managing Director of Rude Health who won in 2013 with his ‘Fruity Date Porridge’.

With demand for this important anniversary championship expected to be high, potential porridge stirrers are encouraged to submit their entries earlier than usual so that they arrive by the closing date of midsummer’s day, June 21st, 2014.

Last year entries included a chef and owner of a porridge bar in Copenhagen; a grain miller and Sweden’s Nordic Porridge Making Champion; an astrophysics student with the formula for cooking porridge and a Texan mother and cook.

There are also national competitions in America, Scandinavia and England, with the winners winning a place to travel to, and compete in Carrbridge, the renowned home of the Golden Spurtle.

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1 pint [500ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best speciality porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.

For the speciality porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

Sponsors

The event’s main sponsor is Hamlyn’s of Scotland, producers of Hamlyn’s Scottish Oatmeal and Hamlyn’s Scottish Porridge Oats.

World Porridge Day

The associated World Porridge Day on on Friday 10th October 2014, was established by the World Porridge Making Championship for people around the world raise money for Mary’s Meals charity by hosting porridge breakfasts.

The village of Carrbridge, situated below the Monadhliath Mountains, is part of the scenic Cairngorms National Park. Famous for its 18th century packhorse bridge, the river Dulnain snakes its way through this picturesque village before emptying into the River Spey. Further details about Carrbridge at www.carrbridge.com

–Notes-End—

Gaelic Singer, John Boa, Takes Golden Spurtle Title Over The Sea To Skye

Gaelic singer and student, John Boa, has been crowned Golden Spurtle World Porridge Making Champion, after today’s hotly-contested 20th Annual Golden Spurtle World Porridge Making Championships in Carrbridge, Inverness-shire.

John, a student at Scotland’s Gaelic College, Sabhal Mor Ostaig in Skye, has enjoyed considerable success since he started entering the competition three years ago. He was Champion in 2011, and ‘People’s Choice Winner’ 2012, and was delighted to re-gain the main title again this year.

“All I can say is that practice makes perfect,” said John, who admits that he has spent a “wee bit of time” preparing for the competition this year. Apart from that, John says he’s kept things simple, using Hamlyns of Scotland Medium Oatmeal, tap water from Carrbridge, and normal kitchen salt for his world-beating recipe. “I am absolutely delighted to win, and I’m sure that I’ll get a great reception from fellow students and staff at the College when I go back to Skye next week,” he said.

John brings the title back to Scotland, after last year’s competition was won by Benedict Horsbrugh, an Englishman, residing in Germany.

The World Porridge Making Championships are closely followed by connoisseurs of our national dish across the globe.

Eighteen competitors competed for the title, which is awarded to the competitor deemed to have made the best traditional porridge using oatmeal, water and salt.

“It’s the third time I have entered, and I’m absolutely delighted that it’s third time lucky,” said Nick. “Rude Health is all about making tasty, health food that sustains you. This recipe is both very delicious and very moreish, and I’m absolutely delighted that the judges enjoyed it so much.”

The judging panel was chaired by George McIvor from the Master Chefs of Great Britain, who was joined by Neil Mugg, Gleneagles Hotel Head Pastry Chef, and guest judge, BAFTA-winning TV presenter, journalist, wilderness hiker, backpacker and mountain walker, Cameron McNeish.

George McIvor said: “It really was a fantastic competition this year, but the judges were unanimous in awarding the Golden Spurtle title to John Boa, who had perfected taste, texture and seasoning.”

“We were also very impressed with the huge variety of dishes in the speciality section, and awarded the title to Nick Barnard whose Fruity Date Porridge was creative, delicious and beautifully presented.”

The event’s main sponsor is Hamlyn’s of Scotland, producers of Hamlyn’s Scottish Oatmeal and Hamlyn’s Scottish Porridge Oats. Managing Director, Alan Meikle, said: “Hamlyns of Scotland is delighted to continue to support the World Porridge Making Championships, which has become one of the highlights of the Scottish culinary calendar. And of course, it’s the icing on the cake to hear that the new World Champion was using Hamlyns Scottish Oatmeal.”

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1 pint [500ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best specialty porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.

For the specialty porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

The Village of Carrbridge:

The village of Carrbridge, situated below the Monadhliath Mountains, is part of the scenic Cairngorms National Park. Famous for its 18th century packhorse bridge, the river Dulnain snakes its way through this picturesque village before emptying into the River Spey. Further details about Carrbridge at www.carrbridge.com

Notes End

Spurtles at the Ready for the 20th Golden Spurtle World Porridge Making Championships

27 September 2013

The 20th Annual Golden Spurtle World Porridge Making Championships will take place in Carrbridge, Inverness-shire on Saturday 5 October.

The Championships are closely followed by connoisseurs of our national dish across the globe. Interest in this year’s competition is expected to be heightened, after the Golden Spurtle competition recently featured on BBC One show ‘Britain’s Favourite Supermarket Foods.’

This year the competition has been expanded to allow eighteen competitors to compete for the highly coveted title and ‘Golden Spurtle’ trophy which is awarded to the competitor deemed to have made the best traditional porridge using oatmeal, water and salt.

In 2012, Englishman Benedict Horsbrugh beat the Scots at their own game by stirring his way to victory. There is also a keenly fought ‘Speciality Porridge’ competition, for porridge with other ingredients added, which was won last year by Californian Laurie Figone with her `Italian Pinhead Torta.`.

The judging panel is headed up by George McIvor from the Master Chefs of Great Britain, who will be joined by Neil Mugg, Gleneagles Hotel Head Pastry Chef, and guest judge, BAFTA-winning TV presenter, journalist,wilderness hiker, backpacker and mountain walker, Cameron McNeish.

The event’s main sponsor is Hamlyn’s of Scotland, producers of Hamlyn’s Scottish Oatmeal and Hamlyn’s Scottish Porridge Oats.

Ian Bishop, hostel and cycle shop owner and ski instructor from Carrbridge, and 2008 winner who has competed in the championships every year, using water from his own freshwater borehole in his porridge.

Children’s author, Stuart Reid, the man behind the weird and wacky world of Curious George. Curious George will be taking part in a porridge making competition in Stuart’s forthcoming book, ‘Curious George & The Unidentified Unsinkable Underpants.”

Food writer and product developer Liz Ashworth, who is passionate about using local products and preserving Scotland’s food heritage.

Simon Rookyard, a second year PhD student at Manchester University, studying Pulsars and the science of porridge!

Nick Barnard, joint founder and managing director of Rude Health.

Chris Young, chef turned quality oatcake maker, and co-founder of the Handmade Oatcake Company in Perthshire.

Alex Hely-Hutchinson who recently completed a degree in Economics and Sociology at Trinity College, Dublin, and is currently working for a small food company in London.

Paula Todora from Texas, USA, winner of the Bob’s Red Mill ‘Spar for the Spurtle’ competition, the prize of which was the opportunity to compete in Carrbridge.

Event Timings:

Date: Saturday 5 October

Time: 11am – 4.00pm

Place: Village Hall, Carrbridge, Inverness-shire

Event: 20th Annual Golden Spurtle World Porridge Making Championships

Entry: Free of charge for spectators

Schedule:

9.30am Family Activities & Craft Stalls

11am Pipers Parade & Toast to the Porridge

11.30am – 4pm Competition

4pm Results

8.30 pm – 12.30am Ceilidh with Tweed band.

Sunday 6th, 11am Wicked Wolf Porridge Run

Rules:

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1 pint [500ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best specialty porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.

For the specialty porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

The Village of Carrbridge:

The village of Carrbridge, situated below the Monadhliath Mountains, is part of the scenic Cairngorms National Park. Famous for its 18th century packhorse bridge, the river Dulnain snakes its way through this picturesque village before emptying into the River Spey. Further details about Carrbridge at www.carrbridge.com

The Highland village of Carrbridge, famous for hosting the annual World Porridge Championships, will soon feature in the BBC’s popular programme ‘Britain’s Favourite Supermarket Foods.’

The programme, presented by upbeat, no-nonsense presenter Cherry Healey, will extol the benefits of a bowl of porridge a day and will put Carrbridge firmly on the map as the home of the best bowl of porridge in the world.

Last October Cherry and the BBC production crew attended the 19th Golden Spurtle, World Porridge Making Championships held in Carrbridge’s village hall with the purpose of making the event a feature of the programme.

An exuberant Cherry said after the crowd drawing event: “What an amazing day. I’ve always thought porridge was really good for you but not necessarily that exciting. Today I’ve learned you can prepare it in so many different ways and I feel really inspired to go home and make it.’’

Viewers can tune in to BBC One at 8pm on Thursday 18th July to see the porridge aficionados in Carrbridge demonstrating how to make the best porridge in the world!

Entries are now open for the 20th annual Golden Spurtle which will be held on Saturday 5th October 2013 in Carrbridge. Entry forms are available on the competition website www.goldenspurtle.com

Ex-pat porridge maker `oatally` awesome.

An Englishman has beaten the Scots at their own game by stirring his way to victory in the World Porridge Making Championships in Carrbridge on Saturday.

Benedict Horsbrugh, a Director of Quality Management for UNIVEG who originally moved to Germany to be an organic baker, wrested the coveted Golden Spurtle award from the hands of former champ John Boa.

Benedict was inspired to make his own porridge because he did not like the way his father made it. He said: “When I was nine I was inspired by Tom Baker in the book *Doctor Who and the Loch Ness Monster* He has a disagreement with Sarah Jane about making porridge, and I learnt that you just need to use a pinch of salt.“

He attributes his mastery of the oaty dish to the efforts of his team, entitled `Three Men and a Spurtle. The team take training for the event seriously and part of their preparation included taking a dip in the North Sea at Lossimouth, just to ensure they were hardy enough to see off the competition.

And making sure that the Scots were sent home with their spurtles between their legs, the Speciality Trophy was awarded to Californian Laurie Figone with a dish called `Italian Pinhead Torta.` Laurie hosts her own TV show in the states called `Cooking with Laurie.`

The People’s Choice Award was won by 2011 winner John Boa with his creation` hazelnut honey swirl.` John said: “I am very pleased to collect another prize at this competition and the fact that this is the People’s Award makes it special for me, particularly as it is a new prize reflecting an alternative view to that of the regular judging panel. I wanted to keep my speciality nice and simple, in keeping with porridge itself. I am glad they like it.`

Method
Scottish hazelnuts (lightly-roasted, roughly-crushed), coated with gently-warmed Scottish honey. Combine with Scottish double cream. Swirl in to a bowl of porridge and top with a little more cream.

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1 pint [500ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best specialty porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.

For the specialty porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

Village of Carrbridge

The village of Carrbridge, situated below the Monadhliath Mountains, is part of the scenic Cairngorms National Park. Famous for its 18th century packhorse bridge, the river Dulnain snakes its way through this picturesque village before emptying into the River Spey.

Presley Porridge aims for international Golden Spurtle record.

Date: Wednesday 25th September 2012
For immediate release.

The annual World Porridge Making Championships are about to be rocked by an entrant looking to shake off the competition with a bowl of ‘Presley Porridge’. The vital ingredients that will go into this creative dish remain a secret until competition day.

Porridge makers from around the world are heading towards the home of the World Porridge Making Championships, the Highland village of Carrbridge. The 19th annual Championships on Saturday 6th October will see sixteen competitors from Denmark, Germany, Sweden, USA, Scotland and England compete for the coveted Golden Spurtle.

The draw of making a perfect bowl of porridge has attracted an international field of competitors with eight overseas competitors and eight from home shores. Furthest travelled will be Laurie Figone from California who hosts her own TV show called “Cooking with Laurie”.

Six competitors are from Europe with two each from Germany, Denmark and Sweden. Their backgrounds are varied and include a hotel and restaurant owner, an expatriate Scot with noble ancestors, a chef and owner of a porridge bar in Copenhagen, a grain miller and Sweden’s Nordic Porridge Making Champion.

Competitors from the UK are preparing to take on the overseas challenge and come from an equally diverse range of backgrounds. A creative, porridge loving individual, working in a jeweller & goldsmith business, Hertfordshire, who will pay homage to Elvis and the King of Breakfasts with her “Presley Porridge”, the self-acclaimed Porridge Lady and porridge advocate from Reading; an astrophysics student from Manchester who is hoping his scientific formula for cooking porridge will win over the judges, and a food company executive based in London.

The Scottish contingent is represented by 2008 winner Ian Bishop who has been working on the perfect oatmeal mix, whilst local accommodation provider and practice nurse Kate Clark has been testing out her porridge experiments on her family. Last year’s World Porridge Making Champion John Boa from Edinburgh will be back to defend his title after a recent round the world trip, whilst Neal Robertson from Auchtermuchty, winner of the Speciality Porridge last year and World Porridge Making Champion the year before – both titles which are tattooed on his arm – has the treble in his sights.

With the largest number of overseas competitors ever, the judges are anticipating a tightly fought championship and are looking forward to tasting some international as well as some home grown innovations. Heading the team of judges will be George McIvor a Master Chef of Great Britain and Neil Mugg, Gleneagles Hotel Head Pastry Chef. Guest Judge is Bronwyn Taylor, a 16 year old – two bowls of porridge a day – powerlifting champion and Britain’s strongest teenager who will add plenty of strength to the judging.

The competition in the small Highland village of Carrbridge attracts spectators and porridge fans from far and wide. Alongside the competition there is also a wide range of other activities planned including Farmers Market, arts & crafts and food stalls, Carrbridge Pipers, Zumba Fund raiser for Mary’s Meals and Bronwyn Taylor, Scotland’s strongest teenager will take a break from her judging duties to show off feats of strength.

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1 pint [500ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best speciality porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.

For the speciality porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

Village of Carrbridge

The village of Carrbridge, situated below the Monadhliath Mountains, is part of the scenic Cairngorms National Park. Famous for its 18th century packhorse bridge, the river Dulnain snakes its way through this picturesque village before emptying into the River Spey.

Carrbridge has something to suit all ages and activity levels. Try an amble through the forest, or one of the more strenuous hill walks. For Munro baggers – take your pick. There is a plethora of off-road bike tracks and winter sports are on offer at the Cairngorm ski-resort. Or why not potter around the nearby villages of Grantown-on-Spey or Aviemore, with shops offering a range of quality, bespoke goods.

The Golden Spurtle World Porridge Making Championships organisation has announced its youngest and strongest ever judge for this year’s competition as it officially opens registration for competitor entries.

At just 16 years of age, Britain’s strongest school girl, Bronwyn Taylor will join the judging panel at the internationally contested competition, which will take place in the Highland village of Carrbridge on Saturday 6th October 2012.

Since taking up the sport of powerlifting less than a year ago, Bronwyn, from Inverness, has broken 3 British records at the Commonwealth Powerlifting Federation Championships under 18 categories, so is not phased at the thought of being a judge. Porridge is very much a part of Bronwyn’s dietary fitness plan. The rising star in powerlifting said; “Each morning I prepare a bowl of porridge before heading off to school or the gym, it really does help me prepare for the day ahead. I’ll often finish the day with porridge as a night time snack. I am really looking forward to tasting the various entries at this year’s championships. It may also give me some ideas to be a bit more adventurous with my porridge flavours in the future.”

Event organiser, Shona Rankin, says: “We are over the moon to have Bronwyn as our celebrity judge and know she will make an excellent addition to the judging team that includes George McIvor and Colin Bussey, two highly respected Master Chefs of Great Britain.”

“The Championship parade will be kicked started by Carrbridge youngsters of the Inverness Youth Pipe Band and, in between the competitor heats, visitors will be entertained with traditional Scottish music performed by talented youngsters from Feis Spe.”

Now in its 19th year, the Golden Spurtle Championships welcomes competitors from all over the UK and overseas. The competition is open for all to enter regardless of age and attracts amateurs and professionals alike, each with a passion to make the perfect plate of porridge.

The Championships will be held in Carrbridge village hall from 10.30am – 4.30pm on Saturday 6th October with an evening céilidh party to round off the day. For more details see www.goldenspurtle.com

Bronwyn is pictured at The Old Bridge Carrbridge, an iconic symbol of strength having stood the test of time since 1717.

Carrbridge is a small but lively Highland village nestled at the northern end of the Cairngorm National Park, only a 20 min drive from Inverness. Visitors can enjoy scenic woodland & riverside walks, pony trekking , golf, cycling, Landmark Forest Adventure Park or just relax in one of the warm and welcoming B&B’s, hotels and self-catering accommodation.

The main sponsor is oatmeal producers, Hamlyns of Scotland.

Rules:

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1.5 pint [750ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best speciality porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. Four portions of this porridge should be made and presented at the same time as the traditional porridge.

New for 2012 will be the People’s Choice Award. In addition to the official judges, three individuals will be selected at random from the audience on the day and, asked to make up the People’s Panel. The Panel will be asked to taste the speciality porridge dishes only, make notes/comments, deliberate and decide on the winner of the People’s Choice Award.

For the speciality porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

Gaelic Singer Wins Golden Spurtle

Sunday 9 October 2011
High Resolution photos available for download here

A Gaelic singer from Strathglass has won the highly-coveted Golden Spurtle, the prize for winning the World Porridge Championship 2011. The first time entrant but life- long porridge maker was commended today in Carrbridge, where the event is held, for his outstanding porridge by the judges in the cook-off. Competitors’ porridge was judged on consistency, taste and colour..

John used medium oatmeal from Hamlyns of Scotland, a local oat mill, tap water from Carrbridge and salt. “There is no secret to my success, it is just knowing what good porridge looks like and stirring constantly until it is properly thick, when I then add the correct amount of salt,“ he explained.

An accomplished gaelic singer and gold medal finalist at the National Mod, John sings with Lothian Gaelic Choir. He enjoys cycle touring and has twice cycled between Land’s End and John o’ Groats, once in each direction. On each trip he carried oatmeal, salt and a spurtle to make a sustaining breakfast every day saying “I was undoubtedly helped along the way by a morning intake of porridge. The simplicity of using just one main ingredient makes it the only choice for cycle touring – it’s easy to carry enough to do breakfast for the whole week”.

Winner of the Speciality competition – where contestants are free to add other ingredients to porridge – was 2010 Golden Spurtle winner Neal Robertson owner and chef of Tannochbrae Tea-room, Auchtermuchty, who produced a Winter Spiced Porridge with blueberries, sugar and heather honey.

Neal said “I am absolutely delighted to win the Speciality Porridge Making Competition and can’t believe I have now won both competitions on back to back years. Having won the Golden Spurtle Trophy in 2010 my aim this year was to win the Speciality competition so I am over the moon to have carried off the title and reach the final for the main competition once again. To celebrate my win I will be having another tatoo done to match my 2010 tattoo, much to my wife, Jane’s disapproval.”

The event attracted porridge makers from around the globe with competitors from Sweden, Ireland, America and the UK, and from all walks of life, including an astrophysics student; a high flying managing director; a mill owner; mother of four, professional chefs and bed & breakfast proprietors.

Judging was done by two professional Masterchefs of Great Britain, George McIvor and Colin Bussey along with celebrity judge, Karen Mackenzie, producer and co-host of the Fred MacAulay Show on BBC Radio Scotland.

To make the compote, bring the berries and sugar to the boil until the berries burst and the sugar dissolves. Add more sugar to taste.

To make the porridge, toast the spices in the oven for 5 minutes to take away the rawness and set aside. Boil the oatmeal and water until the water is absorbed, then add all the other ingredients and cook until thickened.

From California to Carrbridge for a good bowl of porridge.

Porridge makers from around the world are heading towards the home of the World Porridge Making Championships in the Highland village of Carrbridge. The 18th World Porridge Making Championship takes place on 9th October and will see competitors from Sweden, Ireland, America and the UK compete for the coveted Golden Spurtle.

Furthest flung competitors are Merry Graham and Patrick Potter who are travelling over 5,000 miles from California to Carrbridge. Merry beat off stiff opposition in the North American ‘qualifying’ heats run by Oregon based Bob’s Red Mill’ to win the all expenses paid trip to Scotland.

Competitors come from all walks of life including an astrophysics student; a Gaelic singer; a high flying managing director; a mill owner; mother of four, professional chefs and bed & breakfast proprietors.

The competition will determine what is judged to be the best bowl of traditional porridge made from nothing but oatmeal, salt and water. The competition will also crown the champion of the speciality porridge section where competitors have complete free reign to bring together other ingredients and flavours to traditional porridge to make their own creation. Speciality dishes in the past have included : Canadian Cran-Apple Crunch, Thai Curried Porridge, Oatmeal Bangers & Porridge Mash, Kedgeree Porridge and West Coast Seafood Porridge.

Judging is taken very seriously, as befits a world championship. Two professional Masterchefs of Great Britain, George McIvor and Colin Bussey sitting on the judging panel along with celebrity judge, Karen Mackenzie, producer and co-host of the Fred MacAulay Show on BBC Radio Scotland. Karen’s credentials being she was brought up in a bed & breakfast household where a large pan of porridge was on the stove at the start of every day.

The volunteer event organisers and residents of Carrbridge are looking forward to welcoming the competitors, spectators and press that the event attracts to the village hall. The village hall featured in the hit BBC programme Monarch of the Glen so is no stranger to the small screen and fame.

The event is open from 10.30am-4.00pm, with competitors and judges led to the hall by the Badenoch and Strathspey Pipe Band at 11.50am for the toast to the porridge and the start of the competition heats. The final cook off to decide the 2011 World Champion who carries off the Golden Spurtle takes place at 3.00pm. Cairngorms Farmers Market and local craft/produce stalls run throughout , in what is a day when the world beats a path to Carrbridge.

The World Porridge Making Championship title will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal and not with oat flakes and with only water and salt. The judges will be strict on these rules.

Each competitor is required to produce at least 1 pint [500ml] of porridge which is to be divided into 3 portions for the judges to taste.

Judging of the porridge will be made on the consistency, taste and colour of the porridge.

A further award will be made for the best specialty porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.

For the specialty porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used.

SCOTS CALLED TO DEFEND WORLD PORRIDGE TITLE

Friday 26 August 2011
The organisers of the World Porridge Making Championship, held annually in Carrbridge in the Cairngorm National Park, are calling all Scots porridge makers to answer the call to defend the coveted Golden Spurtle trophy at this years event, which takes place on Sunday 9 October-

Shona Rankin, Co-ordinator of the event said: “The Scots have in the past defended their honour with claymores and muskets. Today we call upon Scots everywhere to safeguard the World Porridge Making Champion title and ensure it remains, along with the Golden Spurtle trophy, in it’s homeland for another year.”

Continuing, she added, “We’re absolutely thrilled to see that porridge makers around the globe are entering what is set to be a fierce competition but also want to remind our local porridge makers that the, without a fight, this slice of Highland tradition is more than likely going to be packing it’s bags and setting sail to some international destination once again!”

The Championships, now in its 18th year, has grown from humble beginnings into one of Scotland’s’ most renowned culinary cook offs and now draws an international contingent of competitors from Europe, America and further afield.

Entrants from overseas are currently honing their skills in a bid to represent their country. In the USA, Bob’s Red Mills have organised heats and a final cook off at their oat mill in Portland, Oregon with the winner set to fly to Carrbridge this October to compete.

Meanwhile previous winner Ian Bishop from Slochd near Carrbridge, spent time this summer judging at the Swedish Porridge Making Championships. Ian explained, “I had a marvellous time in Sweden and it was great to see such passion for our national dish. I look forward to welcoming the Swedish Porridge Champion to our village this coming October.”

Neal Robertson, proprietor of the Tannochbrae Tearoom, Auchtermuchty and the current “World Porridge Making Champion” is set to make a return at this years’ event to defend his title. He said:-

“ being World Porridge Making Champion 2010 has changed my life in that I have become a bit of local “celeb” in Fife and have even been recognised at Heathrow Airport! Expectations are running high for this year’s event but over the last year I have been conjuring up some great ideas using my spon (a double sided spurtle) and together with my Golden Spurtle tattoo, I know I am ready to defend my title!”

The title of World Porridge Making Champion will be awarded to the competitor producing the best traditional porridge, made from pinhead oatmeal, salt and water, with a further award being made for the best “Speciality Porridge.”

The Golden Spurtle World Porridge Making Championships is also encouraging all porridge enthusiasts around the globe to promote World Porridge Day on the 10th of October by hosting a World Porridge Breakfast to raise money for Mary’s Meals, who daily feed over 479,000 of the poorest school children in Malawi.

This years’ Golden Spurtle World Porridge Making Championship takes place on the iconic date, 09.10.11 in Carrbridge. Further details can be found at www.goldenspurtle.com

- ENDS –

Notes to Editors:

- Golden Spurtle World Porridge Making Championships 2011 Carrbridge Village Hall takes place on Sunday 9th October (11.30am – 4.30pm)

- Each competitor is required to produce at least 1 pint (500ml) of porridge which is divided into 3 portions for the judges to taste. The judges will be allowed to accompany the tasting with milk, cream, salt or white sugar. Judging of the porridge will be made on the consistency, taste and colour of the porridge.

- A further award will be made for the best specialty porridge. Some specialty dishes from the past have included:-West Coast Seafood Porridge with langoustine tails and smoked salmon, Clootie Dumpling with Gran’s custard, Savoury Oat Fritters, Oatmeal Bangers and Porridge Mash and Kedgeree Porridge.